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My own, just eyeballed it. Turned out to be the best pizza dough. It's an overnighter, re-fed the dough this morning and it got all nice and happy. Almost got away on me and we had a good laugh. I hope to be able to make it again.

Yeah, went over to my son's house, dropped off a saw, stopped at the hardware store then the food market and when I got home went straight to the bowl to check. The dough almost got away. :pinch:
Not this time. :silly:
Best pizza I ever ate.
Thanks.

Clay, Keep those baking pictures coming!! I love them and it will soon get me doing them.
Thanks!!

Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with
them honestly, enjoy their friendship, explore your thoughts about one
another candidly, work together for a common goal and help one another
achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New JerseyLBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE

Easy setup; Plate setter legs up, grid, egg feet then pizza stone on feet--- used feet to get a little extra height in the dome.
Temp. 550 degrees, clean burning lump with egg pre-heated.-started the fire about an hour before baking.
Use two pieces of parchment paper roll out the dough. Rub a little shortening on the top parchment so the dough will not stick after rolling out thin. Trim bottom parchment around the pie with scissors after rolling and then build pizza. No tomato sauce used on these pizza's, focused on simple toppings and the flavor of a delicious crust.

Thanks for the directions, will try it next time....sauce has been the issue for me as the pizza middle has too much sauce and cheese so the dough underneath that area doesn't seem to firm up well, hense a slice has to be eaten by fork and knife.....